A Lighter Chicken Eggplant Mushroom Parmesan Casserole

See Note - Eggplant ... I use Japanese eggplants; because, they have a thin skin, so I don't find it necessary to peel them - and, I find them more tender. The larger eggplant, along with being tougher and bitter; is also a bit more of a sponge. So, the smaller Japanese really works best for this recipe. After you dice the eggplant, lightly season with salt; and, set on a paper towel for 10-15 minutes

Step 1: Chicken ... Season the chicken with a little salt and pepper. Add a little olive oil to a saute pan (non-stick preferred); and, bring to medium high to high heat. Saute the chicken until golden brown 3-4 minutes, stirring often; then, once the chicken is done, transfer to a plate to cool.

Step 2: Mushrooms and Eggplant ... Add a bit more olive oil to the pan; and, add the mushrooms. Saute for 3-4 minutes until the mushrooms begin to brown; then, season lightly with salt and pepper. Cook just another minute; then, transfer to the plate with the chicken. Eggplant - Again, add a bit more olive oil to the pan, add the eggplant; and, saute for 3-4 minutes, just until the eggplant begin to brown. Then, transfer the eggplant to the plate with the chicken and mushrooms.

Step 3: Sauce ... In that same pan, add the onion, garlic, and red pepper flakes; and, saute for a couple of minutes until everything is combined. Then, add the tomato sauce; and, return the chicken, eggplant and mushrooms to the sauce. Cook just a minute or two on medium heat; until everything is heated through. Season if necessary; but, remember - you are adding cheese which is salty - so, go easy. Add the basil and mix until combined.

Step 4: Casserole ... I use a 2 qt oval casserole; but, you can really use any casserole dish you have. I prefer to spray mine with a non-stick spray. Then, add half of the eggplant mix, 1/2 of each cheese; then, repeat.

Step 5: Breadcrumbs ... Add the oil to the bread crumbs and cheese; and mix. Then, sprinkle the breadcrumbs over the top.

Step 6: Bake ... In a 400 degree oven, middle shelf, uncovered for 30-40 minutes; until golden brown and bubbly. Cooking time can vary; depending on the size and shape of your casserole dish.

Step 7: Serve and ENJOY! .. First, make sure to let the dish rest about 10 minutes, loosely covered with foil before serving. Garnish with the basil and parsley; then, dig in. Serve a salad on the side; and, maybe some crusty bread. It's just a twist on the classic eggplant parmesan.